Stevia vs. Truvia — What's the Difference?

Does not contribute to calorie intake, making it ideal for weight management.

Contains minimal calories, aiding in weight management.

Extracted from the Stevia rebaudiana plant, often used in beverages.

Maintains sweetness at high temperatures, suitable for baking.

Does not spike blood sugar levels, suitable for diabetics.

Blends stevia extract with erythritol to mimic sugar's properties.

Stevia () is a natural sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana, native to Brazil and Paraguay.The active compounds are steviol glycosides (mainly stevioside and rebaudioside), which have 30 to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable. The human body does not metabolize the glycosides in stevia, so it contains zero calories, like artificial sweeteners.

Includes other ingredients to improve taste and usability.

Any of various American plants of the genus Stevia of the composite family, especially the perennial S. rebaudiana, native to Paraguay, whose leaves contain sweet-tasting glycosides.

Produced by major corporations, widely available.

Any of various extracts derived from the leaves of S. rebaudiana, used as noncaloric sweeteners and flavoring agents.

Truvia (also shown as truvía) is a brand of stevia-based sugar substitute developed jointly by The Coca-Cola Company and Cargill. It is distributed and marketed by Cargill as a tabletop sweetener as well as a food ingredient.

Any of the sweet herbs of genus Stevia, native to tropical and subtropical regions of South America and western North America.

A sweetener, many times sweeter than an equal amount of sugar, extracted from Stevia rebaudiana, that can be substituted for sugar for some purposes.

Any plant of the genus Stevia or the closely related genus Piqueria having glutinous foliage and white or purplish flowers; Central and South America

Any plant of the genus Piqueria or the closely related genus Stevia

Originates from a plant, considered more natural than synthetic sweeteners.

Some variants may leave a bitter flavor, noticeable in plain beverages.

Truvia is a commercial sweetener product that combines stevia extract with erythritol and natural flavors to mimic the taste of sugar.

Generally, both are safe and FDA-approved, though some individuals may experience digestive discomfort from the erythritol in Truvia.

Both are low to zero calories and can be beneficial for weight loss as part of a calorie-controlled diet.

Yes, both are suitable for diabetics as they do not cause a spike in blood sugar levels.

Stevia is a natural sweetener extracted from the Stevia rebaudiana plant, known for being zero-calorie and plant-based.

Stevia may have a slight bitter aftertaste, while Truvia is formulated to taste more like sugar with minimal aftertaste.

Stevia might be seen as more environmentally friendly due to its simpler processing and natural extraction methods.

Yes, both can be used in recipes, but adjustments may be needed depending on the desired sweetness and flavor profile.

Stevia is processed by extracting sweet compounds from the plant leaves, while Truvia undergoes a more complex process including blending with erythritol.

Yes, stevia is considered more natural as it is minimally processed compared to Truvia, which includes additional ingredients.